Recette de vol au vent aux champignons/Mushroom vol au vent recipe/وصفات رمضان/فولون بالفطر الكريمي

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Preheat oven to 400°F (200°C).

Roll out puff pastry on a floured surface to about 1/8 inch thick.

Cut circles from the pastry and place them on a baking sheet lined with parchment paper.

Cut smaller circles from the center of half of the pastry circles to create a ring shape.

Brush the edges with beaten egg.

Stack the ring shapes on top of the full circles to create a border.

Bake for 15-20 minutes until golden and puffed.

While pastry bakes, melt butter in a skillet over medium heat.

Add diced onion and minced garlic; sauté until translucent, about 3-4 minutes.

Add chopped mushrooms and cook until browned, about 5-7 minutes.

Sprinkle flour over the mushroom mixture and stir to combine; cook for 1-2 minutes.

Gradually add vegetable broth, stirring until thickened.

Stir in heavy cream, parsley, salt, pepper, nutmeg, and lemon juice; simmer for 5 minutes.

Remove pastry from oven and let cool slightly.

Fill each vol au vent with the mushroom mixture and serve warm.

Cooking Techniques

Spice Level:

Allergens